Margarita Panna Cotta

• 4 cups (1l) heavy cream
• 1/2 cup (100g) sugar
• juice of 2 limes
• 2 oz. tequila
• 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
• 2 packets powdered gelatin (about 4 1/2 teaspoons)
• 6 tablespoons (90ml) cold water

1.  In a large bowl, sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

Heat the heavy cream and sugar in a saucepan over medium heat.

2. Once the sugar is dissolved, remove from heat and stir in the tequila and vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm (this would look lovely in a martini glass or a rocks glass) and you don't have to follow the last step of unmolding!), which will take at least two to four hours.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish with lime zest or a slice of lime and sea salt.